Method for the preparation of concentrated and fermented milk products, in particular fresh cheese, fresh cheese derived products and quark

摘要

Production of concentrated, fermented milk products (E), especially cream cheese, cream cheese products and curd cheese, comprises: fermenting process milk (PM); passing the product (PMF) to a microfiltration unit (MT); and processing the retentate (R) to produce the product (E) and an acidified permeate (P). The microfiltration unit has a membrane with pores of size 0.1 - 0.8, especially 0.14, microns. A flow rate of 6 - 15, especially 7-10 m/s, a trans-membrane pressure of 1 - 6 bar and a working temperature of 5 - 60, especially 50[deg]C are used in the microfiltration stage.